1,570 baking powder recipes

These multigrain muffins are great for breakfast or snack. Oats, whole wheat flour and cornmeal with fresh or frozen blueberries, plain yogurt and ground ginger make these muffins tasty yet healthy.

Aunt Ann's classic homemade waffles use whipped egg whites for an extra-light, crispy result. A weekend breakfast favorite served with fresh berries and maple syrup.

Scott's oatmeal chocolate chip cookies with blender-pulverized oats, both chocolate chips and grated chocolate bar for double chocolate hits, and a quick 6-minute bake. Crisp edges, soft centers, dense with chocolate.

Crispy peanut butter cookies creamed with real peanut butter and butter, rolled, cut, and finished with the classic crisscross fork pattern. A sweet, nutty, crunchy cookie the whole family reaches for.

A fruity bread that has a unique scrumptious taste that is perfect for breakfast.

Union Pacific Railroad's signature applesauce pancakes from the dining car era, with a tender, apple-rich crumb that needs no extra sweetener. A vintage American breakfast classic.

They are buttery, flakey and soft in the inside, but still crispy on the outside. Chocolate chips give the extra yumminess in every bite.

A hamantash (also spelled hamentasch, homentash, homentasch, (h)umentash, a filled cookie traditionally eaten during the Jewish holiday of Purim.

Sweet and sour rhubarb-pomegranate filling is topped with a buttery and flakey pastry. Serve the baked warm and juicy cobbler with some cream, delicious.

Chocolate cake without guilty, making a rich chocolate flavor cake, eat it no need to worry about high calories and huge fat, tasty and light, enjoy the cake and relax yourself.

These chocolaty, moist and buttery muffins are so delicious, it is a great way to use up some of the leftover ricotta cheese that adds the creaminess and moisture into the muffins.

No wonder the recipe costs 250 dollars. These are definitely one of the best ones.

Light sponge cupcakes filled with vanilla buttercream piped right into the center. A whipped-egg batter bakes airy and tender, then a hidden swirl of pink buttercream makes every bite a surprise.

Whole wheat banana bran muffins made with no butter or oil. Ripe bananas and low-fat yogurt keep them moist while unprocessed bran and whole wheat flour pack in the fiber. A healthy grab-and-go breakfast in 30 minutes.

Almost whole wheat lemon berry muffins blitz fresh lemon zest into the sugar for bright citrus flavor, then fold in raspberries or blueberries. Light, tangy buttermilk muffins with a wholesome whole-grain base.

Award winner brownies bake into rich, fudgy chocolate squares with a buttery crumb and optional toasted walnuts. Adjust pan size for chewy or cakey: 8-inch for chewy, 9-inch for cake-like. One-bowl ease.